How to Make Perfect dehydrated Hummus for hiking

When you’re hiking as a vegan, it’s crucial to pack foods that not only fuel your adventure but also taste great and keep your energy levels up. Hummus, with its rich blend of protein, healthy fats, and fiber, is a perfect choice. This dehydrated hummus recipe is designed for the trail, offering a lightweight and convenient way to enjoy a nutritious spread at breakfast or any time of day. Plus, it’s seasoned just right to replenish the salts you lose through physical exertion. Whether you’re spreading it on crackers or enjoying it with your other trail meals, this hummus brings both flavor and essential nutrients to your hiking menu. Check out our trekking article for more DIY vegan recipes like this one, including a savory Bolognese and a smoky black bean stew, all perfect for your next outdoor adventure. Remember, having balanced meals that include adequate protein, fats, and salt is key to keeping your stamina up during long hikes. This hummus not only meets those needs but also adds a delicious touch to your trail breakfasts.

Dehydrated Hummus for hiking

Recipe by EmCourse: Uncategorized

Servings

4

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

Ingredients

• 500 grams chickpeas (cooked)

• 2 tablespoons tahini

• Juice of 1 lemon

• 1-2 cloves of garlic, minced (or 1 teaspoon garlic powder)

• 1 teaspoon ground cumin

• Salt to taste

• A handful of fresh basil or cilantro (optional)

• Water as needed for consistency

• 1 teaspoon Dijon mustard (optional)

Directions

• Instructions
• Combine the chickpeas, tahini, lemon juice, garlic, and cumin in a blender or food processor.
• Blend until the mixture is smooth, adding water a little at a time until you reach your desired consistency.
• Taste the hummus and add salt to your preference.
• If using, blend in the Dijon mustard for an extra layer of flavor.
• For a fresh twist, add the basil or cilantro and blend until evenly incorporated.
• Spread the hummus thinly on parchment paper-lined baking sheets.
• Place the sheets in the oven at the lowest temperature setting, around 50°C or 120°F.
• Dehydrate the hummus for several hours until it is completely dry and brittle, checking occasionally to ensure it doesn’t burn.
• Once dry, break the hummus into pieces and store them in a sealed bag or container. You can also blend into a powder.
• On the trail, rehydrate the hummus by adding warm water and oil, stirring until it returns to a smooth consistency.
• Enjoy your hummus with crackers or as a spread for other trail foods.

Notes

• Remember to bring extra oil to the trail, since you can’t dehydrate oils, it’s essential to add when preparing it.
• Always make sure to prepare well for your hikes; bring an extra meal.